Directions:
- Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
- Spoon into peppers. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 10-12 minutes or until peppers are tender. Top with sour cream, cheese and tomatoes. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.99 Kcal (1009 kJ) | ||
| Calories from fat | 123.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.68g | 21% | |
|---|---|---|---|
| Cholesterol | 47.59mg | 16% | |
| Sodium | 253.61mg | 11% | |
| Potassium | 405.01mg | 9% | |
| Total Carbs | 15.1g | 5% | |
| Sugars | 2.73g | 11% | |
| Dietary Fiber | 2.89g | 12% | |
| Protein | 15.17g | 30% | |
| Vitamin C | 50.2mg | 84% | |
| Iron | 1.6mg | 9% | |
| Calcium | 102.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 134.52 Kcal (563 kJ) | ||
| Calories from fat | 68.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.64g | 21% | |
|---|---|---|---|
| Cholesterol | 26.57mg | 16% | |
| Sodium | 141.56mg | 11% | |
| Potassium | 226.07mg | 9% | |
| Total Carbs | 8.43g | 5% | |
| Sugars | 1.52g | 11% | |
| Dietary Fiber | 1.61g | 12% | |
| Protein | 8.47g | 30% | |
| Vitamin C | 28mg | 84% | |
| Iron | 0.9mg | 9% | |
| Calcium | 57.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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